I love ahi tuna.
I think it’s mainly because it’s super tasty and satisfying, but doesn’t make me feel heavy (so I am able to keep powering through my day). Also, having it be one of my favorite raw foods, the crisp coolness of the fish makes it my go-to in the summer.
When I first started working with tuna, I felt extremely intimidated. Restaurants just make it look very simplistic and elegant in their preparation. Not saying I don’t trust myself, but this is just one of the many reasons I place this gorgeous fish on a pedestal.
Well friends, fear not! Tuna is actually one of the easier items to cook. By using a quick searing method, the only way to really screw this up is to not have a long attention span. And by long, I mean less than 1 minute because that’s all you’ll need! This recipe will make two perfect lunch sized portions.
Enjoy!
Ahi Tuna Salad
Ingredients
The Tuna and Salad
- ½ lb Sushi Grade Ahi Tuna
- 4 cups Spring Lettuce Mix
- 1 cup Radishes
- 2 Mangos
- Salt and Pepper to season the tuna steak
Dressing
- ½ cup Canola Oil
- ½ cup Rice Wine Vinegar
- 1 tbsp Coconut Aminos
- 1 tsp Ginger Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Start by mixing the dressing, using a whisk to incorporate all the ingredients really well. Let chill in the refrigerator while you prepare the rest of the salad.
- Season the tuna steak with salt and pepper on both sides.
- Start by slicing the radishes very thinly (using a mandolin can really help you get the proper width).
- Afterwards cut your mangos into cubes. You’ll notice that there is a long seed down the middle of the fruit. To make dicing easier, cut along the long side until you have two big pieces (one from each side). While keeping the fruit in the skin, slice in a hashing pattern. After this, you are able to flip the skin inside out and shave your knife along the akin to release the cubes.
- On high heat, add 2 teaspoons of canola oil into a skillet making sure it covers the entire pan. You’ll want to let the pan get hot for at least 3 minutes, this will make the searing extra perfect!
- Place the tuna in the skillet and watch it carefully! It should only be 15 seconds on each side, leaving the edges nice and seared but the inside of the steak very rare and burgundy.
- After the tuna cooks, let it rest on a plate while you toss the lettuce, radishes, mangos and dressing. Slice the tuna into long strips, and drizzle with leftover dressing. Add some pepita seeds for and extra crunch!
Give this fresh summer salad a try!
Love always,
Erica
